Wash snapper and pat dry.
Dredge in flour.
Heat a little oil in a large skillet.
Brown snapper on both sides.
Remove fish and set aside.
Melt butter and garlic over medium (do not let it burn).
Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
Mix well.
Arrange snapper on plates.
Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
Pour sauce on top.
If desired, garnish with parsley and lemon slices.
lmost no liquid remains.
SNAPPER FILLETS:
Rub fillets with
Melt butter or margarine in the bottom of a baking dish. Place red snapper in a single layer and then cover with white sauce.
Sprinkle with paprika.
Bake at 350\u00b0 for 30 to 40 minutes; check doneness with a fork.
Don't overcook.
Serve with rice, the sauce makes a great gravy.
Make dark brown roux of oil and flour.
Add onions, garlic and celery; cook until soft.
Then add tomatoes, bay leaves, thyme, oregano, salt and pepper.
Cook slowly for 1 hour.
Clean red snapper and place in oblong pan.
Pour sauce over fish and bake in 350\u00b0 oven, until fish is easily pierced with fork, about 30 minutes.
Baste fish with sauce throughout cooking time.
This recipe makes about a quart of sauce.
Serves 6 or 8.
alf the batch for this snapper recipe, and freeze the rest.
for 20 minutes.
Rinse snapper in cold water; pat dry
Season the snapper with the salt and pepper.
In a bowl, mix eggs, 1 1/4 cups of flour, baking powder and beer.
On one plate put the remainder of the flour and on another plate place the coconut.
Lightly coat snapper in flour, then dip the snapper into the beer batter, lastly heavily coat the fish in the coconut and set aside.
Once every piece of snapper is coated in coconut, heat a frying pan with the oil and fry the fish until the coconut becomes golden brown.
Drain the snapper on paper towels and enjoy.
Place fillets in well buttered baking dish and season with salt and freshly ground pepper.
Melt butter in saucepan.
Add onion and garlic and saute for 5 minutes without browning.
Stir in flour and add wine.
Bring to a boil and simmer for 5 minutes.
Season with salt and pepper.
Add tomatoes and herbs.
Pour sauce over fish and sprinkle with bread crumbs and cheese.
Bake uncovered at 350 degrees for approximately 30 minutes.
Please note that this is a high altitude recipe, baking time may be less at sea level.
Wash red snapper.
Place in a baking pan.
Pour water into pan.
Season snapper well with lemon pepper, adding only a dash or two of the other seasonings.
Place onion, celery and garlic clove broken into pieces inside of snapper.
Bake at 325\u00b0 until cooked.
pper portions of each red snapper fillet to feel for bones
Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
With a sharp fork, poke holes in each side of the snapper several times.
Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.
egrees C).
Coat red snapper fillets with paprika, salt, and
Wash red snapper thoroughly with water and lime
ocket. Stuff sauteed mixture into snapper, reserving 11/2 Tablespoons. Pour
he fish.
Season the snapper both inside and out with
combine oj, lime juice, cilantro and garlic in zip loc bag, add snapper.
squeeze out the air and seal the bag to coat the snapper.
Refrigerate, turning the bag occasionally every 30 minutes.
remove snapper from marinade and sprinkle salt and pepper.
spray non-stick ridged grill pan with nonstick spray and set over med-high heat.
place the snapper skin side up in the pan and grill, turning only once until the opaque in the center and the skin is crisp, 14-16 minutes.
and reserve.
For the snapper: Preheat oven to 450 degrees
edium-high heat. Season the snapper with salt and black pepper
ver medium-high.
Place snapper, skin side down, in skillet
Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.